spicy mixed greens in tomato, olive, garlic sauce

This recipe is a slightly modified version of the one on the back of my Trader Joe’s “Southern Green Blend” pre-washed and chopped bag of greens. The greens include mustard, turnip, collards and spinach. Usually I just sauté some garlic in olive oil then cook the greens until they’re just beginning to wilt. That’s tasty (I don’t cook my greens to death. I know that’s a popular way in Southern cuisine but I like a bit of texture in mine.) But I was feeling a little bored so thought I‘d try this instead.

spicy mixed greens in tomato, olive garlic sauce

You’re supposed to use Roma tomatoes and those dull canned black olives as well as Kalamata and the green with pimentos. I didn’t have all that so I did my best. The greens themselves tend to be a bit peppery and bitter. Done this way, the flavors are softened a bit by the sweetness of tomato and the salty tang of olives. The lovely heat comes from the Italian basil, garlic and chile condiment

Sauté garlic in olive oil with some salt for a minute or so until it begins to cook. Add the Italian basil, garlic and chile condiment and stir. Toss in the olives, tomato paste and water. Simmer for a bit until paste begins to dissolve. Add greens and cook, covered, until the texture is to your liking. Add more salt and pepper as needed.